Persian Lime Poached Seafood Stew Over Herbed Basmati Rice

Ingredients

• 3 cloves garlic
• 1 (2-inch) piece fresh ginger, peeled and thinly sliced
• 3/4 teaspoon ground turmeric, divided
• 1 teaspoon kosher salt
• 1/2 cup fresh cilantro (or any fresh herbs you like), chopped
• 1 dried lime (also known as Limoo Omani, Persian lime or black lime)
• 1/4 teaspoon freshly ground black pepper
• 1 plum tomato, cored and diced
• 1 small or 1/2 medium red onion, diced
• 1/4 cup freshly squeezed lime juice, plus more as needed
• 1/2 to 1 teaspoon Vietnamese chili garlic paste or crushed red pepper flakes
• 1 pound seasonal, sustainable lean, firm-flesh fish fillets (traditionally tuna is used, but now I use halibut, mahi mahi, or even spot prawns when they are in season), cut into 1 1/2–inch pieces
• Cooked basmati rice
• Lime wedges
• 1 cup chopped fresh cilantro (or any fresh herbs you like)

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